Wild Rice And Carrot Tea Bread

• 2 eggs, lightly beaten
• 1 1/4 cups milk
• 2/3 cup vegetable oil or melted butter
• 3 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1 teaspoon salt
• 1 cup packed dark brown sugar
• 2 cups shredded carrots
• 3/4 cup wild rice

1. Add the wild rice along with 1 1/4 cups water to a medium saucepan, and bring to a boil. Once boiling, reduce to a low simmer, cover, and cook for 45 minutes. Remove from heat, fluff with a fork, and drain off any excess water. Measure out 1 cup of cooked rice; save any extra for another use.
2. Preheat the oven to 350u0b0F. In a large bowl, whisk together the eggs, milk, oil (or butter), and carrots.
3. In a separate large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, brown sugar, and salt. Add the drained wild rice and toss to coat.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Grease a 9x5-inch loaf pan and pour the batter into the pan. Bake for about 1 hour to 1 hour and 15 minutes, or until a tester inserted in the center comes out clean.
6. Allow the loaf to cool for 10-15 minutes in the pan before turning it out onto a rack to finish cooling.

eggs, milk, vegetable oil, allpurpose, baking powder, cinnamon, nutmeg, cardamom, salt, brown sugar, carrots, wild rice

Taken from food52.com/recipes/66776-wild-rice-and-carrot-tea-bread (may not work)